Main ingredients 🥩
boneless chicken thighpotato starchbell peppergarlicchili oilvinegarsoy sauceblack pepperoyster sauce
Yeo Kyung-ok's Kkanpunggi
A dish featuring crispy fried chicken thigh meat, quickly stir-fried in a sweet and sour spicy homemade sauce without prior marinating.
🙋 Recommended for
- ⭐ Those who want to enjoy a crispy, sweet-and-sour Chinese-style dish at home without fail
- ⭐ People looking for a standout chicken dish to impress guests on special occasions
Ingredients needed 🛒3 servings
- chicken thigh meat 300g
- potato starch 2/3 cup
- water 1/3 cup
- green and red bell peppers 1/2 each
- garlic 6 cloves
- chili oil 2 tablespoons
- water 2 tablespoons
- sugar 1 tablespoon and a half
- vinegar 1 tablespoon and a half
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- black pepper half teaspoon
Recipe 🍳
- Slice the bell peppers thinly and coarsely chop the garlic.
- Cut the chicken thigh meat into bite-sized pieces, mix with potato starch and water, and coat evenly.
- Fry the chicken in oil heated to 160–170 degrees Celsius, one piece at a time, for a crisp double fry.
- Heat chili oil in a pan, sauté the chopped garlic until fragrant, then add the prepared sauce ingredients and bell peppers.
- Bring the sauce to a brief boil, add the fried chicken, and stir-fry over high heat until the sauce is completely absorbed.
- Cut chicken into bite-sized pieces and coat with starch batter; prepare vegetables.
- Fry the chicken until crispy in hot oil.
- Sauté chili oil and garlic in a pan, then add sauce, bell peppers, and fried chicken, stir-frying vigorously over high heat to finish.
Cooking tips 💡
- Avoid pre-marinating the chicken, as it may burn easily during frying.
- For optimal crispiness, stir-fry kkanpunggi quickly over high heat so the sauce doesn’t run off and fully penetrates the crispy coating.
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